Endives: savory bread & other ideas

Endive inspires love or hate, but not indifference. In our family we're evenly split on the issue. Most will eat it in salads, but there is an even split on cooked endives. Here are a few recipes that seem to please nearly everyone.

Salads:

A mix of thinly sliced endive & watercress makes a lovely salad since the sweetness of the watercress is balanced by the bitterness of the endive. Grate a small garlic clove (or a thinly chopped shallot) in the bottom of the bowl, add the salad, serve with olive oil & white balsamic vinegar.

Chopped endive with walnuts & blue cheese, served with classic French vinaigrette (see recipe).

Or just add thinly sliced endive to mixed salads!

Grilled:

Endive can be grilled on the stove top or in the oven, with olive oil dribbled on top. Usually I wrap it in bacon or ham. Occasionally I add a slice of cheese and a dash of white wine. For a crispy effect, try a mixture of breadcrumbs, parmesan & parsely.

Bread:

This is a way of getting endive past the palates of those that usually won't eat it. Makes a lovely accompaniement to aperitif or soup.

2 small endives or 1 large

180g flour

10g baking powder

3 eggs

100ml oil

100ml milk

30g sugar

50g parmesan

green olives

walnuts

paprika

nutmeg

Preheat oven to medium, line bread pan with wax paper or use a silicon mould.

Beat eggs, then blend in milk, oil, sugar, salt & pepper, paprika & nutmeg.

Add flour & baking powder.

Mix in thinly sliced endive, chopped olives & walnuts.

Pour mixture into pan, bake for about an hour.